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Oatmeal Chocolate Chip(or Raisin) Cookies
Stored: 24 x chocolate chip version, 24 x raisin version in freezer
What I did:
- In a large bowl, place the flour, xanthan gum, baking soda and salt, and combine well. Add the granulated sugar and oats, and whisk again to combine.
- Add the brown sugar and mix, breaking up any lumps in.
- Add the butter, and mix with a stand mixer, scraping down with a spatula to moisten the other ingredients.
- Add the beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir.
- Add the chocolate chips or raisins, and mix to distribute the chips evenly throughout and until the dough is completely integrated.
- Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart.
- Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. Place the baking sheets in the freezer until solid.
- Preheat oven to 350F
- Place frozen cookies on a parchment lined baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).
- The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes).
- Transfer to a wire rack to cool completely.
Notes on these batches:
- Mix by hand until you get to the butter/liquids, then the stand mixer is very handy
- Either cool the big blob in the fridge before trying to separate it or just cut into 1/2s or 1/3s with a knife as needed to get 24. The dough is rather sticky otherwise.
- Some thicker ones didn't cook all the way with only 12 minutes